Gutie's Goodies

I found these on Pinterest a few weeks ago and have not been able to get my mind off of them. I even broke my cake mix rule for these, but I'd like to say it was worth it. I'm so glad I finally made them. I've made gooey butter cake (which I'll probably make again and put on here at some point) which is absolutely delicious, I love the gooey butter cookies from Macklin's, and anything cookie dough is automatically amazing. But put it all together and it's almost too good. You have to make them. You might need a glass of milk, but you will not regret it. Cookie Dough Gooey Butter Bars - from Cookies and Cups Ingredients Base 1 box of yellow cake mix ½ cup of butter, melted 1 egg Cookie Dough ½ cup of butter, room temperature 1 cup of light brown sugar 2 tablespoons of milk 1 teaspoon of vanilla ½ teaspoon of salt 1 cup of flour 1 cup of chocolate chips Gooey Butter 8 ounces of cream cheese, room temperature ⅓ cup of light brown sugar

Yesterday was my dear mother's 28th birthday. We had a lovely celebration, including dinner at Nino's Pizza (one of around three restaurants my parents ever go to), where we ate entirely too much, then we went back to our house for cake and gifts. But you likely don't care, you're here for the cake. And I don't blame you. It's delicious. My mommy and I celebrated her day by making it together. It was a bit of a struggle for me, as I don't like to share my kitchen. My mom is better at sharing, but she likes to be in charge. So that made me upset, but I tolerated it for her. Happy birthday, Mom. She wished for more handbags This cake is a favorite in my house. It comes from the recipe book of my late Grandma Sue. The recipe is to be respected in all ways, including those that make me twitch (mostly margarine), but it does come out great nonetheless. It includes a chocolate cake with pecans, then a layer of marshmallow fluff, topped off with chocolate fr

This is a largely Pinterest inspired project. I am fairly inclined to call this at least  a semi-Pinterest fail. I hesitate to call it a full Pinterest fail because it was super delicious and you can tell that it's three different cakes. But I'm still glad I did it because it was indeed a learning experience. So I choose lemon, strawberry and coconut, which are nice summery flavors. But I actually used them because I have random bottles of lemon, strawberry and coconut extracts in my cabinet. Honestly, it was cabinet clean out day. Lemon Strawberry Coconut Checkerboard Cake Directions I used two recipes which I've already blogged out- the ultimate vanilla cake and my standard vanilla buttercream, which can be found here . Make double batch of the batter, and separated it into three bowls, with around 2¼ cups in each. Then I add 1 tablespoon of each extract. Let the coconut one be, then put yellow food coloring into the lemon batter and red into the strawberry

GUTIE IS ON THE ROAD! This is a very exciting week. I'm visiting my roommate and bae for life Karyn in Massachussets! I haven't seen her in over a month, and I'm so happy to get the chance to harass her daily again. I arrived yesterday, and the first thing we did after I got a pretty thorough tour of the town was make dessert! Karyn is kind of obsessed with Reese's PB Cups, so for her birthday last month I got her a jar of Reese's peanut butter, which she still has a lot of, so we knew that whatever we made had to have peanut butter in it. I showed her a bunch of recipes I picked out and she chose these rice krispy treats, which ended up being delish. She also wanted to make churros for some sort of weird inside joke. The krispy treats were easy enough, but the churros were uncharted territory for me.  Krispy Treats - from Annie's Eats Ingredients Bottom 1 ¾ cups of Rice Krispies ¼ cup of water ¼ cup of sugar 3 tablespoons of light corn syrup 3

I can't decide yet if this is a Pinterest fail or not. I'm currently leaning towards no, but it was pretty up in the air for a while. I did find this recipe on Pinterest and I was like, "Seriously this looks so easy." And honestly it should have been, but I'm me and everything has to be complicated. There's really no recipe for this, all you do is put heavy cream in the bowl of a stand mixer with the paddle attachment. Put a towel over the top because it is so messy. Insanely messy. It got so splashy that my original towel was so soaked through that I had to get another one halfway through the process. It kept dripping all over the counter. Messy Anyway, first it'll be whipped cream, fluffy and yummy. But then keep beating, and it will start to curdle and then it'll separate into the fat (butter) and liquid (buttermilk) parts. There's really no way to watch it as it's happening if you use a towel, you could probably use some plastic, li

I reverted back to my old ways again and made cupcakes. I really can't help myself. It's my culinary comfort zone. At least these were interesting enough to warrant my cheating. I had made them way back in tenth grade for a church breakfast and loved them. So the other night I was really craving some kind of breakfast item, and I immediately thought of these to try again. And a bonus, my beautiful friend Karianne who I love and adore was there to bake with me! Admittedly, I am a kitchen control freak, but I did let her help and it was wonderful to have the company. Pancake Cupcakes with Maple Frosting   from Brown Eyed Baker Ingredients Cake 2 cups of flour 1 tablespoon of sugar 2 teaspoons of baking powder 1 teaspoon of salt 1½ cups of whole milk 2 eggs 2 tablespoons of butter, melted and cooled Frosting 2 sticks of butter, room temperature 2½ cups of powdered sugar 3 tablespoons of maple syrup (I just used pancake syrup) 1 teaspoon of vanilla extract

Very exciting things are to come, as I am now the proud owner of my very own ice cream maker (or sorbetière électrique, since I took a picture with the wrong side). I've had my eye on this bad boy for a long time now, at least two weeks if not three. I spotted it in the kitchen appliance section at JCP, right next to the popcorn popper and cotton candy maker. I technically have an ice cream maker already, but it kinda sucks. It only makes one serving at a time, you have to freeze the bowl for at least two hours between servings, and it's battery powered. So it's pretty freaking useless. For a good while I've wanted a real one, and Friday was pay-day. So I went for it. It's originally $70, but it was on sale for $50, I have my associate discount, so it came out to $37.50. Then I got at $10 mail-in rebate. What a fantastic bargain!! So I just could not wait to make ice cream. So in making this ice cream, I kind of tackled two challenges, the first being ice crea